• 8servings
  • 105minutes
  • 226calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, E, P
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 1/2 teaspoons baking powder

  3. 1/4 teaspoon garlic powder

  4. 1/4 teaspoon cayenne

  5. 1/2 teaspoon dry mustard

  6. 1/2 teaspoon dried whole Mexican oregano , rubbed to a powder

  7. kosher salt

  8. 1/2 teaspoon fresh ground black pepper

  9. 1 (12 ounce) bottle cold beer , plus more to thin the batter if necessary

  10. 2 lbs firm meaty fish (cod, snapper etc.)

  11. freshly squeezed lime juice

  12. vegetable oil (for deep frying)

  13. 3/4 cup mayonnaise

  14. 1/4 cup low-fat yogurt

  15. 1/2 teaspoon minced garlic

  16. 1 tablespoon chopped cilantro

  17. corn tortilla , warmed

  18. guacamole (avocado smashed with a little lime juice and salt)

  19. lime wedge

  20. shredded green cabbage

  21. pico de gallo or salsa

  22. cilantro leaf

  23. chopped white onion

Instructions Jump to Ingredients ↑

  1. Make the batter: Whisk the flour, baking powder, garlic, cayenne, mustard,oregano, 1 teaspoons salt, and pepper until well blended. Stir in the beer until there are no lumps. (Batter may be made several hours ahead and refrigerated).

  2. Trim the fish of all blood lines, skin, and bones. Cut into pieces the size and shape of your index finger. Sprinkle with a few drops of lime juice and a little salt. (If not using immediately, wrap and refrigerate). Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 350 degrees. I use a thermometer, or you can drop a bit of batter into the oil and it should rise up quickly surrounded by little bubbles.

  3. Pat the fish dry with paper towels. Check the thickness of the batter by dipping in one piece of the fish. The batter should be the consistency of medium-thick pancake batter, coating the fish easily but dripping very little. Add a little beer if the batter seems too thick.

  4. Add the fish to the batter. Using tongs or chopsticks, swish each piece to make sure it is thoroughly coated, then lift out of the batter, let it drip once, and lay the fish gently into the hot oil. Cook a few pieces at a time until they float and the batter is set but still very light in color. If a piece sticks to the bottom, leave it alone and it will release itself.

  5. Remove the fish to a rack to drain; reserve the frying oil. (The fish can be prepared ahead to this point, cooled on a rack, and refrigerated uncovered. Cool the oil and reserve).

  6. When you are ready to serve, reheat the oil to 350-360°F and refry the fish a few pieces at a time until crisp and golden brown.

  7. To serve, hold a tortilla in your hand and add a spoonful of guacamole. Top with fish and squeeze lime over the whole thing. Then add the secret sauce, salsa, shredded cabbage, cilantro and onion as desired.


Send feedback